The Art Of Pan-Searing Scallops: A Cast Iron Guide

Pan-seared scallops are a delicious and easy-to-make meal that can be ready in as little as 15 minutes. The key to achieving that perfect golden brown crust is to dry the scallops thoroughly before cooking and to use a cast-iron skillet, which retains heat well and heats evenly. Here's a step-by-step guide to help you pan-sear scallops like a pro:

Step 1: Prepare the Scallops

Start by buying dry-packed sea scallops, as they are untreated with any chemicals and will give you that beautiful golden sear. Look for large or jumbo scallops, also called U-10 scallops, as they are easier to work with and have a meatier texture. Remove the small muscle on the side of the scallops, as it can become tough and rubbery when cooked. Rinse the scallops in cold water to get rid of any sand, then pat them dry with paper towels. Place the scallops on a paper towel-lined plate and let them air dry for at least 10 minutes.

Step 2: Season the Scallops

Once the scallops are dry, it's time to season them. Sprinkle sea salt and freshly ground black pepper liberally over the scallops. You can also add other seasonings of your choice, such as garlic powder or red pepper flakes, if you want to give them an extra kick.

Step 3: Heat the Cast Iron Pan

Cast iron pans are ideal for searing scallops because they retain heat well and distribute it evenly. Place your cast-iron skillet on the stovetop and turn the heat to medium-high. Let the pan heat up for a few minutes until it's really hot. You'll know it's ready when it starts to smoke slightly.

Step 4: Add Oil and Scallops

Choose an oil with a high smoke point, such as avocado oil, grapeseed oil, or vegetable oil. Add enough oil to the pan to lightly coat the bottom. Carefully place the scallops in the pan, making sure they are not crowded and have some space between them.

Step 5: Sear the Scallops

This is the most important part – do not move or touch the scallops for about 1 1/2 to 2 minutes. Let them cook undisturbed until they have a beautiful golden brown crust. When they are ready, they will release easily from the pan. If they stick, give them a few more seconds and try again.

Step 6: Flip the Scallops and Add Butter

Use a metal spatula or tongs to carefully flip the scallops. Reduce the heat to medium and add a pat of butter to the pan. Let the butter melt and baste the scallops with it as they finish cooking. This will add a delicious buttery flavour to your scallops.

Step 7: Serve Immediately

Seared scallops are best served immediately. Transfer them to a serving dish and make sure to remove them from the cast-iron pan, as it retains heat and will continue to cook the scallops. Enjoy your perfectly seared scallops as-is or with a squeeze of lemon juice and a side of your choice!

Choosing the right scallops

Type of Scallops:

Start by selecting the right type of scallops. The two most common types are sea scallops and bay scallops. Sea scallops, caught in deep seawater, are larger in size (U/15-30) and have a firmer texture, making them ideal for pan-searing. On the other hand, bay scallops, caught in shallow bay water, are smaller (U/50-100) and tend to be more delicate and sweeter. They cook very quickly due to their small size, so they are not suitable for searing.

Fresh or Frozen:

When it comes to freshness, frozen scallops can often be a better choice. Frozen seafood is typically frozen soon after being caught, giving you more control over thawing them right before use. Frozen scallops are also usually less expensive. However, if you have access to truly fresh scallops, they can be a delicious option as well.

Dry vs. Wet Scallops:

It is recommended to choose dry scallops over wet scallops. Wet scallops have been soaked in a preservative phosphate solution, causing them to absorb more water. This results in shrinkage during cooking and a less desirable texture. Wet scallops also tend to have an off-flavor and are not as fresh. On the other hand, dry scallops have not been treated with any chemical additives, resulting in a purer flavor and a better sear.

Size:

For pan-searing, it is best to choose larger scallops, such as U-10 or jumbo scallops. Smaller scallops tend to cook too quickly and may not develop the desired golden crust.

Source and Quality:

Whenever possible, opt for scallops that are free of chemical additives. Look for scallops that have been sustainably sourced, such as diver scallops, which are harvested by hand. Check the ingredients list to ensure there are no added preservatives or unnecessary additives.

Preparation:

Before cooking, scallops should be properly prepared. Rinse them in cold water to remove any sand or grit. Remove the small muscle on the side of the scallop, as it can become tough and rubbery when cooked. Blot the scallops dry with paper towels to ensure a better sear.

In summary, when choosing scallops for pan-searing, look for dry, large sea scallops that are free of chemical additives. Opt for frozen or fresh scallops, depending on availability and preference, but always ensure they are properly cleaned, dried, and seasoned before placing them in your cast-iron pan.

Preparing the scallops

Firstly, ensure you have the right type of scallops. It is recommended to buy dry-packed sea scallops, as they have not been treated with any chemicals or additives and will give you that beautiful golden crust. If you can only find wet-packed scallops, make sure to pat them dry thoroughly before cooking. Also, look for large or jumbo scallops, as smaller bay scallops have a different taste and cooking method.

Now, let's get to the preparation:

• Place the scallops on a plate or baking sheet lined with paper towels. Blot the tops with paper towels to remove excess moisture. This step is crucial, as getting the scallops as dry as possible is essential for a good sear. Let them air dry for at least 10 minutes, but longer is better.
• Once dried, remove the small side muscle from the scallops if it's still attached. This muscle is tough and rubbery, so it's best to take it off. Simply pull it away from the scallop with your fingers.
• Rinse the scallops under cold running water to remove any sand or dirt.
• After rinsing, pat the scallops dry again with clean paper towels or a dish towel. Make sure they are as dry as possible before seasoning.
• Season the scallops generously with salt and freshly ground black pepper on both sides. You can also add other seasonings of your choice, such as garlic powder or red pepper flakes, if you want to give them a little kick.
• At this point, your scallops are ready to be seared! Heat your cast-iron skillet over high heat until it's blazing hot but not smoking. Add enough oil to coat the bottom of the pan lightly. Use a neutral oil with a high smoke point, such as grapeseed, canola, or vegetable oil.
• Carefully place the scallops in the hot pan in a single layer, making sure they are not crowded. Cook undisturbed for about 1 1/2 to 2 minutes on each side, until a golden brown crust forms. Do not move or touch the scallops during this time, as it will interfere with the searing process.
• When the scallops are ready to be flipped, they will release easily from the pan. Use a metal spatula or tongs to turn them over gently.
• Reduce the heat to medium, add a knob of butter to the pan, and let it melt around the scallops. Baste the scallops with the melted butter using a large spoon. This step will add flavor and moisture to your dish.
• Continue cooking the scallops for about another minute or so, until the centers are opaque and the scallops are just cooked through.

And that's it! You're now ready to plate and serve your perfectly seared scallops. Enjoy the sweet and succulent flavor of your handiwork!

Choosing the right oil

When searing scallops in a cast-iron pan, it is important to use an oil with a high smoke point. This is because cast iron retains heat very well, and you will need to heat the oil to a high temperature to create a beautiful golden brown sear on your scallops.

Oils with a high smoke point include avocado oil, grapeseed oil, canola oil, vegetable oil, sunflower oil, and olive oil. You can also use butter to baste the scallops as they cook, but be sure to reduce the heat first to prevent the butter from burning.

When choosing an oil for searing scallops in a cast-iron pan, it is best to opt for a neutral-flavoured oil. This is because you do not want the oil to impart its flavour to the scallops. Oils such as avocado oil, grapeseed oil, canola oil, and vegetable oil are all neutral in flavour and are great options for searing scallops.

In addition to the oil's smoke point and flavour, you may also want to consider the oil's versatility and affordability. For example, avocado oil and grapeseed oil are not only great for searing scallops, but they can also be used for making salad dressings, sautéing vegetables, and more. They are also relatively affordable, with prices ranging from $8 to $14 per bottle.

Finally, it is important to remember that the choice of oil ultimately comes down to personal preference. While certain oils may be recommended by experts or manufacturers, the most important thing is to choose an oil that you are comfortable using and that works well for you.

Heating the pan

Firstly, choose the right pan. A cast-iron skillet is the best option for searing scallops as it retains heat well and preheats nicely. Cast iron pans are sturdy and heat evenly, resulting in the beautiful golden brown sear we desire.

Now, place your cast-iron skillet on the stovetop and turn the heat up to high. Allow the pan to heat up for a couple of minutes—at least 3-5 minutes is ideal. You want the pan to be very hot before adding the oil.

Next, choose the right oil. You'll want to use a light, neutral oil with a high smoke point. Oils such as grapeseed, canola, vegetable, avocado, mild olive, refined sunflower, or safflower oil are all good choices. Add enough oil to the hot pan to coat the bottom lightly—around 2-4 tablespoons, depending on the size of your pan.

At this point, you should also ensure your scallops are prepared and ready to go. They should be dry and seasoned with salt and pepper. See the sections on "Preparing the Scallops" and "Seasoning" for more details.

Now, carefully add the scallops to the hot pan. It's important not to crowd the pan—leave at least 1" between each scallop. You don't want them to touch in the pan, so ensure your pan is large enough.

Finally, the most important part—do not touch the scallops! Leave them to cook undisturbed for 1-2 minutes. If you try to move or flip them too early, they will stick to the pan. When they are ready, they will release easily from the pan. You'll know they're ready to flip when they have a dark golden brown crust.

Once they are nicely browned, use tongs or a fish spatula to carefully flip each scallop. Now you can add some butter and fresh herbs, if desired, and cook for a further 1-2 minutes.

And that's it! You've mastered the art of heating the pan for the perfect scallop sear.

Cooking the scallops

First, make sure you buy dry sea scallops, not wet scallops. Dry scallops are untreated with any chemicals and are the only way to guarantee a beautiful golden brown sear.

Before you start cooking, pat the scallops dry with a paper towel and sprinkle them with salt and pepper. You can also remove the small muscle on the side of the scallops, as it can become tough and rubbery when cooked.

Use a cast-iron skillet and heat it up until it's really hot. Add some high-smoke-point oil, such as avocado oil, canola oil, grapeseed oil, olive oil, or vegetable oil.

Now it's time to add the scallops. Make sure to give them enough space in the pan so they're not steaming each other. Sear the scallops for about 2 minutes on the first side, without moving or touching them.

After 2 minutes, flip the scallops and add a small pat of butter to the pan. Baste the scallops with the butter and let them cook for about another minute.

Once the scallops are done, remove them from the pan and serve immediately. Cast iron retains heat, so keep the scallops in a separate dish to prevent overcooking.

Enjoy your perfectly seared scallops!

Frequently asked questions